WATER-LOSS RATES AND SCANNING ELECTRON-MICROSCOPY OF MODEL CAKE SYSTEMS MADE WITH DIFFERENT EMULSIFICATION SYSTEMS

被引：7

作者：

HSU, EE ^{[1
]}

GORDON, J ^{[1
]}

DAVIS, EA ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06530.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1243 / &

共 24 条

[1]

[Anonymous], [No title captured]

[2]

Banks W., 1975, STARCH ITS COMPONENT

[3]

BEAN MM, 1978, CEREAL CHEM, V55, P936

[4]

Carlin George T., 1944, CEREAL CHEM, V21, P189

[5]

CHABOT JF, 1976, CEREAL CHEM, V53, P85

[6] STUDY OF BAKING PROCESS BY DIFFERENTIAL SCANNING CALORIMETRY [J].

DONOVAN, JW .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (06) :571-578

[7]

GALLETTI AMC, J FOOD PROCE PRES

[8] EFFECT OF OVEN CONDITIONS AND SAMPLE TREATMENT ON WATER-LOSS OF DRY COOKED BOVINE MUSCLE [J].

GODSALVE, EW ;

DAVIS, EA ;

GORDON, J .

JOURNAL OF FOOD SCIENCE, 1977, 42 (05) :1325-1330

[9] WATER-LOSS RATES AND TEMPERATURE PROFILES OF DRY COOKED BOVINE MUSCLE [J].

GODSALVE, EW ;

DAVIS, EA ;

GORDON, J ;

DAVIS, HT .

JOURNAL OF FOOD SCIENCE, 1977, 42 (04) :1038-1045

[10]

GORDON J, 1979, CEREAL CHEM, V56, P50

← 1 2 3 →